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Sunday, 22 July 2012

Thai Style Sesame Glass Noodle #SundaySupper

Even though I have missed the first Mom 100 Cookbook event organized by #SundaySupper and am glad to be one of the participants for this round. Thanks so much to #SundaySupper for giving me this opportunity.

Being a full time working profession, I always have time restriction to prepare dinner (the only meal that can prepare for the day) for Simon and myself. Despite the advises from friends and relatives to have our meal outside as just two of us but we still believes homemade meals are most precious one. I fully agreed with Katie Workman saying in her latest The Mom 100 Cookbook's website (The MOM 100 Cookbook)- "Because homemade not only tastes best, it is best for you." I viewed all her kitchen tips from her blog and I am amazed!

I have used one of her tips for this recipe - Getting all the Zest! Amazingly, I save half of the time compare with my usual method. Thanks Katie, you have made my day in the kitchen!

Thai Style Sesame Glass Noodle is my choice for this event. I choose Thai style because both me and Simon likes spicy food. I boiled the glass noodle and toss it with dressing (combination of lemon zest and juice, fish sauce, sesame oil, sugar and chili paste). I have also added in the minced chicken which I stir-fried with sesame oil to match the noodle. I just used about 30 minutes to prepare this dish, hope all of you will like it too.

Ingredients

(a) 100gm - Glass Noodle or Vermicelli, soaked and boiled until done

(b) The Dressing

100 ml - Lemon zest & juice

3 tbsp - Fish sauce

2 tbsp - Sesame oil

1/2 tbsp - Chili paste (optional or up to your taste)

1/2 tbsp - Sesame seeds

1 tsp - Sugar

1 stalk - Young lemon grass, finely sliced

5 - 6 small onions - peeled and finely sliced

2 -3 - Bird's eye chilies, minced

1 sprig - Cilantro

50 gm - Roasted unsalted peanuts

(c) The Minced Chicken

200gm - minced chicken, marinate with pinch of salt

2 tbsp - Sesame oil

1 tbsp - Soy sauce

1/2 tsp - Chili paste

2 slices - Ginger

Some of the ingredients

Directions

To stir-fry the minced chicken, heat-up 2tbsp of sesame oil in a pan or wok, add ginger, toss it then add in minced chicken, sesame oil, soy sauce and chili paste. Continue to toss until the meat turned brownish. Remove from pan and set a side.

The cooked minced chicken

In another pot, boil glass noodle until done (make sure do not over-cooked). Remove from pot and drained.

About Me

I am a Chinese Malaysian who has special interest in cooking especially baking. Always treasure or hunger for good quality food and yet healthy. I always believe the food paradise are so wide, that we wont able to taste all of it till the last day on the earth. Inspired by my husband, I wish to begin my food journey by trying it, taste it, share it with all you by my own experiences on writing. Please feel free to comment or to exchange ideas.